Ingredients
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1 pound (450 g) 7 chilled or frozen commercial Phyllo
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½ cup (120 ml) extra-virgin Greek Olive Oil
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4 pounds (1.8 kg) winter squash, such as Butternut Squash
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1 large Red Onion
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¼ cup (9 g) dried Mint
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1 cup (145 g) Greek Raisins
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1½ cups (225 g) crumbled fresh Myzithra Cheese
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½ cup (120 ml) Grape Molasses
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½ to 1 cup (50 to 100 g) coarse plain dried Bread Crumbs
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1 tablespoon ground Cinnamon
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½ teaspoon ground Cloves
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Salt
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1 cup (80 g) ground Walnuts
Directions
Here’s a delicious savory winter squash pie with a sweet touch, inspired by the many traditional sweet-and-savory pumpkin and other winter squash pies found all over Greece. This is a wonderful breakfast pie, but also makes a nice snack, midday meal, or main course with a fresh green salad on the side. The store-bought phyllo must be thawed in the refrigerator overnight, so plan ahead.
Steps
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1
Done
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Thaw the frozen phyllo in the refrigerator overnight. When ready to use the thawed or chilled phyllo, remove it from the fridge and let it come to room temperature. |
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2
Done
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Preheat the oven to 350ºF (175ºC). Lightly oil a 9 x 13-inch (23 x 33 cm) baking pan. |
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3
Done
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Grate the squash using a food processor fitted with the grating disc or by hand on the large holes of a box grater. Set aside in a bowl. |
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4
Done
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In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook until wilted, about 8 minutes. Transfer to a bowl. In the same skillet, heat 2 tablespoons of the olive oil over medium heat. Add the squash and cook until all its moisture cooks off. Transfer the cooked squash to the bowl with the onion and let cool slightly. |
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5
Done
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Add the mint, raisins, cheese, petimezi, bread crumbs, cinnamon, and clove and season with salt. |
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6
Done
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